Egg Cloud with Asparagus and Soft Yolk

Method

1. Break the woody ends off the asparagus where they snap naturally. Cut off the tips and set aside. Slice the remaining middle parts into thin rounds.
2. Place the woody ends and a piece of onion in cold water with a pinch of salt to make a light asparagus broth. Bring to a simmer.
3. Heat oil in a pan and add the sliced asparagus rounds. Season with salt and marjoram. Cook, adding the asparagus broth gradually, until tender but still bright green. Set aside.
4. Rub a lemon half over a whisk and a bowl to remove any grease. Separate 3 eggs, placing the whites in the bowl and the yolks in separate containers.
5. Add a pinch of salt to the egg whites and whip until stiff peaks form (like shaving foam).
6. Wet two pieces of parchment paper and place them on a baking tray. Butter a ring mold and dust it with flour.
7. Place the ring mold on the parchment. Fill it halfway with whipped egg white. Make a small well in the center and carefully place one egg yolk in the well. Season the yolk with salt and pepper. Cover with more egg white until the mold is full.
8. Repeat with the second ring mold for the second serving.
9. Cover the pan with a lid and cook over medium heat for exactly 5 minutes. Do not use high heat to avoid burning the bottom.
10. Meanwhile, transfer the cooked asparagus rounds (with a little of their cooking liquid) to a blender. Add a drizzle of oil and some marjoram. Blend until smooth to make the asparagus cream. Adjust seasoning.
11. Slice the reserved asparagus tips in half lengthwise. Toss them with salt, pepper, oil, marjoram, and grated Parmesan to make a raw asparagus salad.
12. To plate, spread a layer of asparagus cream on each plate. Carefully place the cooked egg cloud on top. Garnish with the raw asparagus salad, a drizzle of oil, grated Parmesan, and black pepper. Serve immediately.